WOX Tuna tartar, kombu, black-olive mayonnaise & chives oil

Black-olive mayonaisse

Blend the olives until completely smooth, then add the egg-yolks, lemon juice and mustard. Blend again until smooth and slowly start adding the sunflower oil. Add some water if the emulsion becomes too thick. Now add the the squid ink little by little until you have achieved a beautiful charcoal colour. Season to taste with salt & lemon juice. Put the mayonnaise into a piping bottle or bag.

Chives oil

Transfer the leaves into a blender and also add the neutral oil. Now blend this till the oil is 65 degrees Celsius. It will heat up from the friction. Then pour it on a sieve that’s lined with a cheese cloth and let it drain overnight. Do this in your fridge to prevent the oil from turning brown.

You can store the oil as ice cubes for many months and melt one every time you need it.

Finishing the dish

Cut the tuna into cubes, you want to preserve the beautiful texture of good quality tune so dont cut it to finely. Now very finely dice both the apple and shallot. Combine the apple, shallot, olive oil and soy sauce together. Use little bit of everything at a time and taste. You want tartar to be flavourful (salty, sweet, sour) but not overpowering the taste of the tuna.

Plating

Place a serving ring on a plate and fill with the tartar, then pipe some mayonaise around it. Drizzly over the chives oil and finish with a bouqet of kombu on top of the tartar.

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